As we move into next week, Holy Week for Christians, I wanted to make something traditional. Hot cross buns have been a family favorite for many years, and this year I decided to make them with natural leavening instead of yeast. This sourdough version is tender and yet substantial. The dough, enriched with butter and just a little sugar, is studded with raisins and dried cranberries, then glazed with a simple syrup after baking. The top is adorned with a cross made of dough. They’re best eaten warm and do freeze them if you’re planning to save them for Easter Sunday.
You might be familiar with the children’s song about hot cross buns, which has been running through my head for a week! This article is a fun read for more background and information on the origins of hot cross buns. I like the idea that hanging a hot cross bun in the kitchen ensures that all breads baked that year will turn out perfectly delicious! The idea that these buns also serve to cement friendships is one that has me reflecting: “Half for you and half for me, between us two good luck shall be.”
Whatever the folklore behind these buns may promise to bring you, mine will bring you a happy palate and a satisfied belly.
I will just be baking on Thursday this coming week, April 6th, for pickup either at the college or at my home. Please let me know in the order notes or by email if you would like a non-dairy version. Be sure to order by Monday night, April 3rd in order to bring these home for Easter weekend!